Edge
Last inspected: Apr 20, 2026
100
Score
Public records show nine inspections at Edge stretching back to 2022. The latest inspection on file is from Apr 20, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
When inspectors have written things up, “no proof provided that food employees are informed” has been the most frequent reason, cited three times.
The city-wide average for Miami sits at 74, putting Edge on the better side of that line. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 20, 2026
Food-Licensing Inspection
No violations found.
100
Sep 19, 2025
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Floor soiled/has accumulation of debris. Underneath kitchen stove top.
36-73-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belongings on kitchen food preparation shelves.
40-06-5
52
Jul 21, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard to entire buffet expose food throughout. **Warning**
08B-01-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook line employee. **Warning**
12A-09-4
Intermediate - No monitoring of buffet/salad bar by employee trained in safe operating procedures. **Warning**
08B-05-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment doing special process cooked sauces and cooked food , no Hacvp plan on file. **Warning**
03G-50-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bakery department. **Warning**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
21-12-4
50
Dec 10, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Corrected On-Site**
05-10-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
67
Jul 19, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Washing Fruits and Vegetables
FL-42
50
Jan 24, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. **Corrected On-Site**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers. **Repeat Violation**
14-33-4
Basic - Soiled dry wiping cloth in use. **Repeat Violation**
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Repeat Violation**
21-09-4
70
Jul 24, 2023
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen boards.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Front service cooking line
14-33-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
52
Feb 2, 2023
Routine - Food
5 minor violations.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
78
Jul 26, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on Bakery door gaskets.
23-03-4
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
21-14-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
82
Frequently Asked Questions
When was Edge last inspected?
The most recent health inspection at Edge on file is from Apr 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Edge?
Across the inspection record, “no proof provided that food employees are informed” has been cited three times, more than any other issue at Edge.
How does Edge compare to other restaurants in Miami?
Edge most recently scored 100 out of 100, which is higher than the Miami average of 74.
Has Edge's inspection record improved over time?
Results have been roughly steady. Inspections at Edge have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Edge means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Edge inspected?
Based on the inspection history on file, Edge is inspected around two times per year on average.
Nearby Restaurants